Basil Ground Ibérico Pork (Pad Kra Pao) with Rice & Crispy Fried Egg

Spicy, savory, and packed with fresh basil, Pad Kra Pao is one of Thailand’s most iconic comfort foods. This version swaps traditional ground pork for rich, beautifully marbled Ibérico pork, bringing extra flavor and a juicy texture to every bite. Stir-fried over high heat with garlic, chilies, and a punchy, savory sauce, it’s served over fluffy jasmine rice and topped with a crispy fried egg. Simple, bold, and ready in just 25 minutes, this is a weeknight favorite with a Campo Grande twist.

FEATURED CUT

Ground Ibérico Pork

$17.00 10oz

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Recipe for Basil Ground Ibérico Pork (Pad Kra Pao) with Rice & Crispy Fried Egg

Ingredients

For the Ground Ibérico Pork

• 2 pack of Campo Grande Ground Ibérico Pork
• 2 tablespoon neutral cooking oil, such as avocado oil
• 8 garlic cloves, finely chopped
• 3–6 Thai bird’s eye chilies, finely chopped, to taste or any other chilies of your choice
• 1–2 small shallots, finely sliced (optional)
• 3 tablespoons plus 1 teaspoon oyster sauce
• 1 tablespoon plus 2 teaspoons soy sauce
• 1 tablespoon plus 1 teaspoon fish sauce
• 1 teaspoon plus 2 teaspoons dark soy sauce
• 1½ teaspoons sugar
• 3 tablespoons plus 1 teaspoon water
• 1½ cups fresh Thai holy basil leaves, loosely packed or regular basil
• ½ teaspoon freshly ground black pepper, optional

To Serve

• Extra Thai basil leaves
• 4 eggs
• Thinly sliced fresh chilies, optional
• Lime wedges, optional
• Rice

Preparation

1. Prepare the Sauce: In a small bowl, combine the oyster sauce, soy sauce, fish sauce, dark soy sauce, sugar, and water. Stir until the sugar dissolves, then set aside. This combination delivers the signature balance of salty, savory, and slightly sweet flavors. Adjust the chilies to your preferred heat level.
2. Stir-Fry the Ibérico Pork: Heat a wok or large skillet over high heat until very hot. Add the neutral oil, followed by the chopped garlic and chilies. Stir-fry for about 20–30 seconds, just until fragrant, being careful not to burn the garlic. Add the ground Ibérico pork and break it apart with a spatula. Let it sit undisturbed briefly to develop some golden-brown edges, then continue stir-frying for 4–6 minutes, until browned and cooked through. Because Ibérico pork is naturally rich and well-marbled, it releases plenty of flavor as it cooks. If there is excessive rendered fat in the pan, spoon off a little, leaving enough to coat the pork and carry the flavors.
3. Add the Sauce and Thai Basil: Pour the prepared sauce into the wok and toss everything together. Cook for another 1–2 minutes, allowing the sauce to reduce slightly and coat the pork. Turn off the heat and immediately fold in the Thai holy basil leaves. Toss until just wilted, allowing the residual heat to release their distinctive peppery, aromatic flavor. Taste and adjust the seasoning if needed. The mixture should be savory, fragrant, spicy, and lightly glossy.
4. Fry the Eggs: Heat the neutral oil in a small skillet over medium-high heat. Crack in the eggs and fry until the whites are fully set and the edges are golden and crispy, about 2–3 minutes. For the classic Thai-style finish, let the edges bubble and crisp in the hot oil while keeping the yolks slightly runny, if desired.
5. Plate and Serve: Divide the rice between two bowls or plates. Spoon the hot ground Ibérico pork alongside or over the rice, making sure to include all the fragrant garlic, chilies, and sauce. Top each serving with a crispy fried egg and finish with a few fresh Thai basil leaves and sliced chilies, if you like. Serve immediately while the pork is hot, the basil is aromatic, and the egg yolk is ready to run into the rice.

FEATURED CUT

Ground Ibérico Pork

$17.00 10oz

Sold Out